This is an overhead image of a pot filled with cheesy macaroni noodles. A wooden spoon is scooping up some noodles and leaning against the side of the pot. Recipe
VG Vegetarian

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is an easy and delicious family dinner. Use up your squash and add a fun new flavor to your favorite mac!

Prep: 10 minCook: 20 minTotal: 30 min
Servings: serves 6


  • 3 cups butternut squash cubes
  • 1 cup vegetable broth
  • 1 clove garlic
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella
  • 1/2 teaspoon salt
  • 16 oz. macaroni noodles
  • sage and freshly ground pepper


  1. Place three cups of cubed butternut squash in a pot along with the broth and garlic over high heat.
  2. Place the lid on the pot and bring to a boil.
  3. Turn the heat down to medium-low and continue to simmer for 15 minutes.
  4. While the squash is boiling, cook your pasta according to package directions.
  5. Once the butternut squash is easily pierced with a fork, pour the broth and butternut mixture into a high powered blender along with the cream, cheddar, mozzarella, and salt.
  6. Blend until smooth.
  7. Drain the pasta and place back into the pot. Pour the smooth cheesy butternut sauce on top and mix until coated.
  8. Divide the pasta into bowls and add garnish.

  9. Fry the sage leaves in avocado oil for about 1 minute each side until deep green and crisp. Add the fried sage on top of the mac and cheese along with some freshly ground pepper.

Nutrition Info:

  • Serving Size: 1/6 the dish
  • Calories: 343
  • Sugar: 2.2g
  • Sodium: 594mg
  • Fat: 18.9g
  • Saturated Fat: 11.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28.5g
  • Fiber: 2.3g
  • Protein: 15.9g
  • Cholesterol: 78mg
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